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Sweet and Tangy Lemon Pickle recipe

Sweet and Tangy Lemon Pickle

by Leena Kohli (@leenakohli)
5.0
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From 3 ratings
Prep Time
15min
Cook Time
20min
Total Time
35min
IndianSideVegetarianVeganGluten-Free

Lemon Pickle is a homemade recipe from my mother. This pickle is not only deliciously sweet and tangy but is also digestive, making it a perfect addition to your daily meals. It has a unique blend of spices that gives a distinct flavour and has ingredients that are easy to find at your local grocery store and is very quick and simple to make. 

Ingredients

25 Servings
  • 1kg
    lemons
  • piece
    cut into small
  • 1tbsp
    Turmeric
  • 1tbsp
    Salt
  • 1tbsp
    Fennel seeds (roasted and ground)
  • 1tsp
    Fenugreek seeds (roasted and ground)
  • 1cup
    Sugar
  • 1tbsp
    Kashmiri Red Chili Powder
  • 1tsp
    Black salt
  • 1/2cup
    Oil
  • 4cup
    Water (for steaming)

Method

  1. Cut the lemons into small pieces and place them in a deep bowl.

  2. Add salt and turmeric, and mix to combine.

    Step 1.1: Add salt and turmeric, and mix to combine
  3. Dry roast fennel seeds and fenugreek seeds in a pan on medium-high heat for 3-4 minutes. Cool and coarsely grind them and keep them aside.

    Step 1.1: Dry roast fennel seeds and fenugreek seeds in a pan on medium-high heat for 3-4 minutes
    Step 1.2: Dry roast fennel seeds and fenugreek seeds in a pan on medium-high heat for 3-4 minutes
  4. Boil water in a deep pot and place a stand in it.

  5. Place the bowl with the lemon pieces and salt on the stand, and cover the pot. Steam the lemons for 15-20 minutes.

    Step 1.1: Place the bowl with the lemon pieces and salt on the stand, and cover the pot
  6. Remove the bowl from the pot and let the lemons cool down and become slightly warm.

    Step 1.1: Remove the bowl from the pot and let the lemons cool down and become slightly warm
  7. Add sugar, kashmiri red chilli powder, ground fennel and fenugreek seeds, and black salt to the bowl. Mix everything to combine.

    Step 1.1: Add sugar, kashmiri red chilli powder, ground fennel and fenugreek seeds, and black salt to the bowl
  8. Heat the oil in a pan and add it to the bowl with the lemon mixture. Mix everything again.

    Step 1.1: Heat the oil in a pan and add it to the bowl with the lemon mixture
    Step 1.2: Heat the oil in a pan and add it to the bowl with the lemon mixture
  9. Transfer the lemon pickle to a sterilized jar and let it sit for a few days before using it.

    Step 1.1: Transfer the lemon pickle to a sterilized jar and let it sit for a few days before using it
    Step 1.2: Transfer the lemon pickle to a sterilized jar and let it sit for a few days before using it

Tips & Tricks

  1. Choose lemons that are firm, smooth, and have bright yellow skin.

  2. Store your lemon pickle in a dry and clean container to avoid any spoilage.

  3. Do not use a wet spoon to take the pickle out.

  4. The number of servings for this recipe may vary depending on the portion size served.

Reviews

5.0
starstarstarstarstar
From 3 ratings
l

liam61

starstarstarstarstar

l

liammiller

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I was pleasantly surprised by how good this was.

o

olivia37

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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